Sweet and Sour Chicken with Egg Fried Rice

Ingredients:

1 tbsp apple cider vinegar

2 tsp cornflour

150g diced free-range chicken breast

1 egg

1 tbsp maple syrup

1 spring onion

1 red pepper

250g steamed brown basmati rice (use half)

1 shallot

40g sugar snap peas

1 tbsp gluten free soy sauce

2 tbsp tomato puree

Method:

1. Place the cornflour in a large bowl with the diced chicken. Season with sea salt and black pepper. Mix with a spoon to coat the chicken evenly.

2. Heat a large wok or frying pan with 1 tsp oil on a medium-high heat. Cook the chicken for 7 mins, turning occasionally, until golden. Meanwhile, cut the red pepper and shallot into bite-sized pieces. Roughly slice the sugar snap peas into small pieces and thinly slice the spring onion.

3. Add the shallot, pepper and sugar snap peas to the pan with the chicken. Cook for 4 mins, until softening.

4. Make the sweet and sour sauce. In a small bowl, mix together the soy sauce, tomato puree, maple syrup, apple cider vinegar and 1 tbsp water. Add the sauce to the pan and cook for a further 2-3 mins, until the sauce has thickened and the chicken is cooked through.

5. Meanwhile, heat a second frying pan with 1 tsp oil on a medium heat. Add the spring onion, brown rice and 1 tbsp water, then cook for 3 mins until hot.

6. Push the hot rice around to the edges of the pan, leaving a hole in the middle. Add 1/2 tsp oil to the middle of the pan and crack in the egg. Break the yolk and mix, then leave to cook a little. When the egg is cooked, stir to break up and mix into the rice.

7. Spoon the egg fried rice and sweet and sour chicken into a warm bowl. Serve.